This is what sexy looks like right now. Pão-de-queijo or Brazilian cheese breads…puffs…balls. Crispy in the outside, cheesy and airy in the inside these delicious puffs are love at first bite.
Warning: Maybe be highly addicting but at least they are gluten free.
Happy Valentines Day!
BRAZILIAN CHEESE BREADS – Gluten Free
- 1 large egg
- 1/2 cup milk
- 1/4 cup canola oil
- 1 1/2 cup tapioca flour (sometimes labeled tapioca starch. I used Bob’s Red Mill.)
- 1 tbsp salt
- 1/4 cup grated cheddar cheese (preferably medium or sharp. you can play around with the cheese. Monterey Jack, low-moisture mozzarella, Swiss, smoked Gouda and even gruyere in place of the cheddar. All great!)
- 1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender (yes, a blender!) and blend until smooth. Add Parmesan cheese and pulse. Add cheddar and mix a bit by hand. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about ¾ full, or just slightly less.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing puffs from pan. Serve warm. These actually don’t re-heat well so I recommend making and eating fresh (not that there’s ever any puffs left anyway!). Muito Bom!